Watercress Salad with Pears, Walnuts, and Gorgonzola
NOTE: Pears,
walnuts, and blue cheese are a classic combination, especially over
bitter greens like watercress. Arugula and Stilton can stand in for
the watercress and Gorgonzola. Toast the walnuts in a dry skillet
over medium heat, shaking the pan occasionally, until fragrant,
about 5 minutes. This salad serves four as an appetizer or after
the main course in place of or before
dessert.
2 large, ripe but firm red pears, each halved, cored, and cut into 12 wedges
1 tablespoon lemon juice
6 cups arugula, stemmed, washed, and dried
1/2 cup Walnut Vinaigrette (see Mediterranean Vinaigrette)
3 ounces Gorgonzola cheese, crumbled
1/2 cup walnuts, toasted and chopped coarse
Ground black pepper
INSTRUCTIONS:
1. Toss pear wedges with lemon juice in medium bowl; set aside.
2. Toss arugula with vinaigrette. Divide dressed greens among four salad plates. Arrange pears over greens, sprinkle with cheese, walnuts, and a generous grind of pepper. Serve immediately.